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Babà with limoncello

Babà with limoncello

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Recipe Babà with limoncello di of 21-05-2013 [Updated on 03-10-2016]

This baba with limoncello is one of the 2 birthday cakes I made to celebrate my Ivano's 40th birthday, a dessert that he loves and that we ate with our colleagues in the office this morning. It is a variant of the rum baba that my mom has always prepared and to which I am very fond, for this reason I decided to prepare it for such an important occasion, my love was happy and I can only be happy: D Well friends, I leave you to the recipe (then I will also put the one of the cake I prepared for tonight) and I'm going to give my love another kiss, today he deserves them even more;)


How to make baba with limoncello

In a very large bowl put the eggs, sugar, softened butter cut into small pieces and the brewer's yeast.

Whip the mixture until it is fluffy then add the sifted flour and salt and continue to whip

Knead the baba dough until it becomes elastic

Then pour the mixture into a buttered baba mold

Let it rise for 3 hours

Bake in a preheated oven at 220 degrees and bake for 30 minutes.

In the meantime, prepare the minocello sauce.
In a saucepan, put the water, sugar and lemon peel, bring to a boil and cook for 20 minutes.
Turn off the heat and add the limoncello

Prick the entire surface of the now warm baba with a toothpick and with the help of a ladle pour the boiling water over the surface of the sweet.

Tilt the mold and let out the excess syrup and with that continue to wet the baba repeatedly until the cake absorbs it all.

Leave the baba aal limoncello to rest for 2 hours in the fridge, then turn it upside down on a serving dish

Garnish with whipped cream and serve.



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